Late winter and early spring are citrus season, so my kitchen is stocked with even more citrus fruits that usual. I enjoy citrus in all its forms, but lemon is the one I get the most requests for. This lemon-infused BfoB edition is just what you need to kick start your spring baking.
- A batch of Mini Lemon Coconut Cakes from Truffles and Trends is a great way to start a spring brunch off on the right foot. The little cakes are even cuter than mini muffins and are loaded with flavor. The cakes have lots of lemon and plenty of shredded coconut inside, then are topped with a lemon glaze and a sprinkling of toasted coconut to add texture and intensify the coconut flavor. You’ll need a mini loaf tin, but I have a feeling that you’ll get quite a bit of use out of it once you add it to your collection.
- Gluten Free Palate has a Gluten Free Lemon Cake that should tempt all lemon-lovers, regardless of dietary restrictions. The fluffy cake layers have lemon extract and lemon zest it them, infusing them with flavor, and they are sandwiched together with a rich lemon curd. The frosting is also quite lemony, and a topping of blackberries adds a nice contrast to all that citrus. Feel free to incorporate other berries – blueberries or strawberries are good options – depending on what you have in your kitchen!
- Lemon is so versatile that it can be paired with a wide variety of other flavors. These Lemon Lavender Cupcakes from The Cake Blog are a wonderful option for entertaining. The tender cupcakes have a lemon base and are topped with a floral, lavender frosting. I’ve used fresh lavender many times before, but these cupcakes actually use a lavender extract, which is a bit easier to incorporate into a creamy frosting recipe. A few drops of food coloring give the frosting a lavender color that will match its flavor.
- Always Eat Dessert‘s Raspberry Pull Apart Cake with Lemon Glaze isn’t the most citrusy recipe on our list today, but the lemon in the glaze makes it pop. Tangy lemon always works well when paired with sweet-tart raspberries and this recipe is no exception. This pull-apart bread is made entirely from scratch, but I’ve used biscuits in the past and you probably could, too, if you’re looking for a shortcut to a delicious brunch dish.
- Recipe Throwback: If you are looking for a seasonal twist on a classic, look no further than my Limoncello Tiramisu. ThisÂ light dessert is packed with citrus flavor from limoncello, lemon zest and fresh lemon juice. The cream surrounding the ladyfingers is made with a blend of mascarpone and cream cheese, which adds a hint of tang that ties in nicely with all that lemon.